Two weeks ago, after the Arabic class, we were surprised by Kak Juhaida. She gave us Bingka Ubi Kayu that she made... it was delicious. Unfortunately, we finished the 'gift' in one go... and we were craving for more. It has been a long time since I last taken this type of bingka and I have never made one before. In my freezer, there was a packet of grated tapioca / cassava made in Malaysia (Penang) that we bought from a Chinese store in Dublin some weeks ago.
Yesterday, after finishing our lunch, I started this 'project'. It was not as difficult as I thought. The grated tapioca was very handy. And in an hour the bingka was ready to be consumed... In the past, I used to get bloated (kembung perut / angin) after taking tapioca, but for this grated tapioca, I had no problem alhamdulillah. I wonder why... Let me share with you the recipe for this yummy bingka...
- 1 packet grated tapioca / cassava (= 1 3/4 cups / 454 g)
- 150 ml (coconut milk + water)
- 7 tbsp sugar
- half teaspoon of salt
- yellow coloring or pandan paste (if you prefer)
- Preheat the oven on 170C.
- Mix all the ingredients in a mixing bowl and stir well.
- If the mixture is too thick, add some more water/ coconut milk. The texture should be thick but not runny. If too runny the bingka will be too soft, if too thick the bingka will be too hard.
- Taste. Add sugar and salt according to your taste.
- Pour the mixture into the greased baking tin.
- Add 3-4 pieces of butter on top of the mixture and pop into the preheated oven.
- Bake for 35 minutes. Then, turn on the grill to brown the topside for 5-10minutes. Different oven has different heat measurement. 170C was fine for me, it may take higher or lower temperature for your oven.